Jellied Rice

To three pints of milk put a teacup of rice, and a little salt; cover it close, and put it into molds and eat as blanc-mange.

Royal Pudding

Three-quarters of a cup of sago, washed and put into one quart of milk; put into a saucepan, and stand in boiling water on the range until the sago has well swelled. While hot put in two tablespoonfuls of butter with one cup of white sugar. When cool add the well-beaten yolks of four eggs, put in a pudding-dish, and bake from a half to three-quarters of an hour, then remove it from the oven and place it to cool. Beat the whites of the eggs with two tablespoonfuls of powdered loaf sugar, till they are a mass of froth: spread your pudding with either raspberry or strawberry jam, and then put on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice till you are ready to use them, and beat them in the coldest place you can find, as it will make a much richer frosting.

Rice Pudding

Soak one cupful of best rice; after soaking four hours, drain it off; place the rice in pudding-dish; add one cupful sugar, and one teaspoonful of salt, and eleven cupfuls milk and spice; put in a moderate oven, and bake from two to three hours, stirring occasionally at first, if the rice settles.

Rice Pudding Without Eggs

One-half cup of rice, nearly one cup of sugar, one cup of raisins, and two quarts of milk. Stir frequently while baking, but do not let it get too stiff.

Cream Rice

Wash two tablespoonfuls of rice and add to it half a cup of white sugar, a table-spoonful of grated nutmeg, same of salt, and one quart of milk. Set it in the oven to bake, stirring often. When the rice is dissolved, or very soft, remove any brown crust that may be on top, and stir in quickly half a teacup of corn-starch, dissolved in half a cup of cold water. It will thicken instantly. It can be made the consistency of custard by placing it back in the oven for one moment. Serve with jelly, if for dessert.

Sago Pudding

Two large spoonfuls of sago boiled in one quart of water, the peel of one lemon, a little nutmeg; when cold add four eggs, and a little salt. Bake about one hour and a half. Eat with sugar and cream.

Sago Jelly

To one quart of water put six large spoonfuls of sago, the same of sugar, boil to a jelly, stir it all the time while boiling, flavor to your taste, put into molds, and eat with cream.

Suet Pudding

One teacup of molasses, one of suet, one of sweet milk, two cups of raisins, two and one-half cups of flour, one teaspoonful of ginger, one of cinnamon, one-half teaspoonful of allspice, one-half teaspoonful nutmeg, one teaspoonful of soda. Boil or steam. Make sauce same as for plum pudding.

Suet Pudding

One cup of chopped beef suet, one cup of molasses, one cup of milk, three cups of flour, one egg, one tablespoonful of salt, and three-fourths of a teaspoonful of soda; mix well, and steam two hours; one cup of raisins. Serve with liquid sauce, flavored with nutmeg.

Steamed Suet Pudding

One cup of stoned and chopped raisins, one cup of finely-chopped suet, one cup of brown sugar, one cup of sour milk, one teaspoouful of saleratus, and flour to stir it quite stiff like bread. Steam three hours. Berries or currants may be used instead of raisins.

Suet Pudding

One pint of bread sponge, one cup chopped suet, one cup brown sugar, one cup sweet milk, one large cup raisins, one and one-half teaspoons cinnamon, one of cloves, one of salt, one and one-half teaspoons soda, flour to make very stiff. Put in a two-quart pan, and steam two hours and a half. Do not lift the cover until done. Make any kind of sauce you like best, and serve hot.

Snow Pudding

Dissolve one-half box of gelatine in one pint of cold water; when soft, add one pint of boiling water, the grated rind and juice of two lemons, two and one-half cups of sugar, whites of five eggs (well beaten). Let it stand until cold and commences to jell; then beat in the whites of eggs.

Sauce For Snow Pudding

One quart of rich milk, the yolks of five eggs, with two extra eggs added; add one-half cup of sugar, and flavor with vanilla, as for stirred sugar.

Cream Tapioca Pudding

Soak three table-spoonfuls of tapioca in water over night; put the tapioca into a quart of boiling milk, and boil three-quarters of an hour; beat the yolks of four eggs into a cup of sugar; add three tablespoonfuls of prepared cocoa-nut, stir in and boil ten minutes longer; pour into a pudding-dish; beat the whites of the four eggs to a stiff froth, stir in three table-spoonfuls of sugar; put this over the top, and sprinkle with cocoa-nut and brown for five minutes.